Watch the video to see if you’d like to make Grilled Zucchini Greek Salad!

Over the weekend I worked on updating my huge collection of 50 Amazing Zucchini Recipes and realized I really wanted better photos for this Grilled Zucchini Greek Salad. So I made it and took some greatly improved photos, and remembered that wow, is this recipe ever a winner! It’s a simple idea I came up with years ago when my garden had lots of zucchini and tomatoes, and not many cucumbers.

Grilling the zucchini with olive oil and Greek Seasoning, and then combining the grilled zucchini pieces with tomatoes, olives, Feta cheese, and an oregano-flavored vinaigrette dressing makes a wonderful Greek Salad variation, even if it’s not authentically Greek.

And I am not sure what I was thinking back in the day, but this previously was a recipe for only one serving of salad, and I’m updating it to be a regular-sized salad that makes about six servings, or maybe only four if you really like these ingredients. If you need ideas for using zucchini I hope you’ll give this favorite of mine a try. If you’re a Greek Salad fan, I bet you’re going to love it!

How to make Grilled Zucchini Greek Salad:

(This is just a description of the steps above; scroll down for complete recipe.)

Cut off both ends and cut zucchini into fourths lengthwise, or maybe sixths if the zucchini is large.

On a grill that’s preheated to high, lay the zucchini with the cut side down and cook about 3-4 minutes.

When you see grill marks, flip over to second white side and grill about 3-4 minutes more.

Then turn over so green skin of zucchini is down and grill 2-3 minutes more.

While zucchini grills, whisk together Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) or other low-sugar purchased vinaigrette, and dried oregano to make the dressing. (Oops, forgot to take a photo of that!)

Let the zucchini cool a minute or two, then cut into pieces.

Put zucchini in a bowl with about 1/3 of the dressing and toss.

Let the zucchini absorb the dressing while you chop tomatoes, cut olives in half, and crumble the feta cheese.

Mix the chopped tomatoes and olives in with the zucchini pieces and add more dressing.

Low Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Grilled Zucchini Greek Salad would be a perfect main dish salad for any phase of the original South Beach Diet or any other type of low-carb eating plan, including Keto. Be sure to use a vinaigrette with not more than 2 grams of sugar per serving for South Beach or low-carb. The highest-carb ingredient is the tomatoes, so you may want to use less tomatoes and more zucchini for Keto.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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48 Comments on “Grilled Zucchini Greek Salad (Video)”

This salad is UH-AMAZING. I do my meal prep for the week on Sunday and it has held up beautifully. I add the dressing and feta before I leave for work in the morning. I also added red onion, fresh mint and banana peppers. Thanks for the great recipe!

I'm such a picky eater, I usually have to leave out at least one ingredient in every recipe… But lo and behold I love all of these. I just made it for dinner, and made my own Greek dressing last night so the flavors could meld. Holy cow was this good! Another winner, my list is growing and so many have come from you, Kalyn. Thank you for what you do!!!